Jacques Pépin Makes Cocotte Eggs | American Masters: At Home with Jacques Pépin | PBS

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In this episode of American Masters at Home, Jacques walks us through how to make Cocotte Eggs with Herbs: "A nice way to serve eggs is to cook them in a little container we call a “cocotte”, a little soufflé mold or ramekin. You butter your mold, put the eggs in it, and place them in a skillet surrounded with water and cook them covered until done to your liking. You can eat them with a little spoon right out of the cocotte, usually the yolks will still be runny, or you can unmold them—usually onto a round crouton or a toast—for a bit more of a presentation."

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Launched in 1986 on PBS, American Masters has earned 28 Emmy Awards — including 10 for Outstanding Non-Fiction Series and five for Outstanding Non-Fiction Special — 13 Peabodys, an Oscar, three Grammys, two Producers Guild Awards, and many other honors. To further explore the lives and works of masters past and present, American Masters offers streaming video of select films, outtakes, filmmaker interviews, the American Masters Podcast, educational resources and more. The series is a production of THIRTEEN PRODUCTIONS LLC for WNET and also seen on the WORLD channel.